KON TIKI WINES WHAT WINES SHALL WE ORDER? The Correct Wine is the Wine You Like! However, the following suggestions may be helpful in making your selection: The wines should blend harmoniously with the food. If one wine only is to be served, make your selection suitable to the main course' of your meal. When the main course is fish, sea food, young chicken, or other light dish, we recommend a dry white wine. With steaks, roasts, game, cheese, and heavy foods in general, a dry red wine is advised. Vin Rose is an intermediate wine. It complements nearly all the light courses as well as the more substantial ones. With dessert, a sweet Sauterne or one of the dessert wines, Port or Cream Sherry, is appropriate. White and rose wines are chilled; red and dessert wines are served at room temperature. Sparkling Wines; Champagne, Sparkling Burgundy, and Crackling Rose, complement any meal, and, when only one wine is to be served, these are always correct, from first course through dessert. Serve Chilled. BORDEAUX RED BOTTLE HALF BOTTLE St. Emilion - Cruse Vintage 5.00 3.00 Prince Noir - B & G 4.25 2.50 BORDEAUX WHITE Pavillion Blanc du Chateau Margaux 4.75 2.75 RHONE Chateauneuf du Pape - Sichel Vintage 5.50 3.25 BURGUNDY RED Beaujolais - Maison & Napier 3.75 - BURGUNDY WHITE Pouilly Fuisse St. Vincent - Chanson 6.25 3.50 Chablis - B & G Vintage 6.25 3.50 ROSE Nectarose Vin Rose d'Anjou 4.25 2.50 Lancer's 5.50 3.25 ALSATIAN Gewurztraminer Spaetlese 5.00 3.00 MOSELLE Bernkasteler Hans Christofwein - Deinhard 5.00 3.00 RHINE Liebfraumilch - Blue Nun 5.50 3.25 ITALIAN Chianti - Ruffino 5.00 3.00 SPARKLING WINE Sparkling Burgundy - Chanson 8.00 4.75 Very Cold Duck - Paul Masson (Domestic) 5.75 3.25 CHAMPAGNE Mumm's Cordon Rouge Brut - Vintage 14.50 7.75 Korbel Extra Dry (Domestic) 7.25 4.00 DOMESTIC RED Burgundy - Louis Martini 3.50 2.00 Cabernet Sauvignon - Korbel 4.00 2.25 Pinot Noir - Paul Masson 4.00 2.25 DOMESTIC WHITE Chablis - Charles Krug 3.50 2.00 Pinot Chardonnay - Charles Krug 5.25 3.00 COPYRIGHT: THE LUAU CO. 1971 KON TIKI WELAKAHADI! (Have a Wonderful Time) PREFACE Aloha: We graciously extend to you, our guests, a most sincere welcome. Our Polynesian Food Service is all A La Carte. Each item that you select, is an individual creation, cooked especially for you. We feel confident that every single dish on our Menu will satisfy the most jaded appetite. A short description under the heading of each dish is intended to acquaint you with the major ingredients of the dish. Those familiar with our type of Cuisine will recognize their favorites. Those unfamiliar, are urged to consult their waiter for a satisfying combination of foods, which, in true Polynesian fashions, should be shared among your party to add greater interest to the meal. Our Rum specialties harmonize most pleasantly throughout your feast. APPETIZERS CAPTAIN STEVE'S SELECTION OF OUR CHOICEST TIDBITS For One 2.15 For Two 3.95 KON-TIKI CHICKEN IN PARCHMENT 1.85 A savory paste of Chicken wrapped in Parchment ZANZIBAR ISLAND CRAB PUFF 1.95 Crabmeat blended with Cream Cheese and spices, wrapped in Won-ton Paste BALI-MIKI 2.00 Slivers of Beef Tenderloin skewered on a miniature bamboo spear BARBECUED RIBS, HAWAIIAN 2.35 Meaty Loin Ribs marinated and finished in our Tahitian oven CHA SIU 2.25 Slices of Barbecued Lean Pork Tenderloin, accented with Sesame Seeds POLYNESIAN EGG ROLL 2.15 A favorite the world over. Our own interpretation. DRUMS OF HEAVEN 1.75 A celestial masterpiece JAMAKI 1.75 Spiced Chicken Livers and Water Chestnuts, wrapped in Bacon BARBECUED CHICKEN, HALF 2.25 A Western favorite prepared with an Oriental touch of our own CHICKEN MOLOKAI 2.25 Pineapple wedge wrapped with wafer thin Breast of Chicken, dipped in batter and fried in Peanut Oil LOBSTER PUFF, PAPEETE 2.25 A crisp, tempting delight PUFFED SHRIMP 2.25 As prepared in the Orient, butter fried BO-BO 1.75 A spicy Pork Meat Ball, dipped in batter, very delicious Soups YETCAMEIN 1.10 A meal in itself! The delight of the Orient-rich Chicken Stock with Cha Siu and Noodles EGG FLOWER .85 Chicken Broth with Egg Drops SEA WEED .90 Highly prized by the Polynesians WON TON 1.00 The Cantonese Ravioli with Chicken Meat PANGO-PANGO 1.25 Puree of Oysters CURRIES Our Curries are freshly prepared from authentic recipes collected by Steve Crane in his travels. They are prepared mild, unless otherwise requested. With Chicken 4.50 With Shrimp 5.35 With Crab 5.50 With Lobster 5.85 All Curries are served with Long Grain Rice SAMBALS Watermelon Rind Sliced Banana Chopped Olives Bengal Chutney Macadamia Nuts Raisins Shredded Coconut MOA KEIKI (Poultry) CHICKEN LO MEIN 3.50 A happy combination of fine cut Fillet of Chicken, cooked with Chinese Greens, Sliced Mushrooms, Bamboo Shoots, Diced Shrimp, and Fresh Chinese Noodles CHICKEN CORAL SEA 3.45 Diced Chicken, Mushrooms, Onions, Celery, Water Chestnuts, Toasted Almonds CHICKEN LICHEE 3.75 Sliced White Meat, Lichee Nuts, Sweet and Sour CHICKEN TAHITI 3.50 Sliced White Meat, Green Peppers and Pineapple, Sweet and Sour CHICKEN CANTON 3.45 Shredded, dipped in Egg Batter, Green Peppers, Pineapple, Sweet and Sour CHICKEN KOWLOON 3.65 Morsels of White Meat, Chinese Vegetables and Black Mushrooms CHICKEN DRUMS OF HEAVEN 3.15 Chicken Wings, dipped in batter, crisped in Oil, Sweet and Sour Sauce, Sesame Seeds CHICKEN SUB GUM 3.60 Diced Vegetables and Tomatoes CHICKEN CHOW MEIN LUAU 3.35 With pan browned Cantonese Egg Noodles accented with Sesame Seeds. Can be ordered with Pork, Beef or Shrimp. CHICKEN FOO YOUNG 3.25 The omelette of the East. Can be ordered with Pork or Shrimp. CHICKEN MOO GUY PAN 3.60 Thinly sliced white Meat with Chinese Greens and other Vegetables CHICKEN LONG HUT 4.25 Tender sliced Breast of Chicken, dipped in Egg Batter, dusted with crushed Almonds, sauteed to a golden brown, served on a bed of Oriental Greens with a cone of fried or steamed Rice DUCK PEKING 3.75 Boneless, pressed, crisped in Peanut Oil, Wild Plum Sauce, crushed toasted Almonds DUCK SAIGON 3.75 Boneless, pressed, crisped in Peanut Oil, Curry Sauce and Tomatoes WA PAPATA (Sea Food) SHRIMP CHUNKING 4.15 With Water Chestnuts, Garlic, Green Onions, and Black Bean Sauce SHRIMP CANTON 3.95 With Green Peppers, Pineapple and Sweet and Sour Sauce SHRIMP KOWLOON 4.25 With Chinese Greens and imported black Mushrooms SHRIMP HAR DING 4.30 With Pea Pods, Water Chestnuts, Mushrooms, on crisp Noodles, topped with toasted Almonds LOBSTER CHUNKING 5.75 With Water Chestnuts, Garlic, Green Onions and Black Bean Sauce LOBSTER CANTONESE 5.75 Chunks of Lobster Tails in the shell, Cantonese style MAHI MAHI WOR SHALL 3.85 This noble Fish is sliced, dipped in Egg Batter, sauteed, and blended with Ginger, Mushrooms, Bean Sprouts, and other Greens, Cantonese style PIPI (Beef) BEEF LUAU 3.75 Shredded Beef Tenderloin with Bean Sprouts and Vegetables BEEF HONG KONG 3.75 Our version of the popular Beef Chop Suey BEEF KON-TIKI 3.85 Cubed Beef Tenderloin, Onions, Garlic, Green Peppers BEEF TOMATOES 3.90 Tenderloin Tips with fresh ripe Tomatoes and Spring Onions BEEF WITH PEA PODS 4.00 Slivers o f Beef Tenderloin with crisp Pea Pods BEEF DING HO 4.25 Sliced Beef Tenderloin, imported black Mushrooms, Vegetables BEEF HALI CHAN 3.95 Morsels of Beef Tenderloin with fresh Ginger Root in a piquant Oriental Sauce BEEF BING CHAN 4.15 Sliced Beef Tenderloin with Oriental Vegetables in an exotic Island Sauce BEEF CANTON 3.95 Diced Beef Tenderloin with Fruits from the Far East in a Sweet and Sour Sauce STEAK QUE 6.75 Slices of selected Beef Tenderloin cooked with imported black Mushrooms, delicate Chinese Greens and accented with exotic flavor of Oyster Sauce PUAA (Pork) CHAR SUE DING 4.25 Fresh Pork, barbecued in our Tahitian oven, diced and sauteed with Water Chestnuts, Bamboo Shoots, Mushrooms, crisp Pea Pods, topped with crunched Almonds LEMON SPARERIBS 3.65 Cut in small chunks, cooked in a Lemon Sauce, served on a bed of Chinese Greens, topped with Julienne of Fresh Lemon Peel PORK PINEAPPLE 3.70 Pork Tenderloin, Green Peppers, Pineapple, Sweet and Sour PORK LUAU 3.65 Pork Tenderloin, Chicken Livers, Pea Pods PORK SOYO 3.50 Lean strips of Pork Loin with Chinese Greens in Soy Sauce PORK CANTON 3.75 Pork Balls dipped in batter, golden fried, blended with Green Peppers, Pineapple, Sweet and Sour PORK BOCK TOY 3.45 Slivers of Pork Tenderloin, Water Chestnuts, Bock Toy CHA SIU CANTON 4.00 Barbecued Tenderloin, Cantonese style, Sweet and Sour RIBS PORTS O'CALL 3.65 Tender pieces of Loin Back Ribs sauteed and flavored with a spiced Black Bean Sauce and Garlic POLYNESIAN VEGETABLES CRISP PEA PODS, PLAIN (Half Order 1.25) 2.45 PEA PODS AND WATER CHESTNUTS (Half Order 1.40) 2.75 CHINESE GREENS, PLAIN 1.50 BROCCOLI, POLYNESIAN STYLE 1.60 BEAN SPROUTS 1.35 RICE AND NOODLES STEAMED CHINESE RICE .40 FRIED CHINESE RICE .50 CRISP NOODLES .50 PAN FRIED NOODLES 1.15 WON-TON (For Two) 1.60 (The Bread of the Orient, Served with Sweet and Sour Sauce) BEVERAGES DR. WONG'S TEA, POT .35 INDIVIDUAL MILK .30 COFFEE OR SANKA .35 HOT CHOCOLATE .50 Alohato Kalau "WELCOME TO THIS HOUSE" APPETIZERS AVOCADO SUPREME RACQUEL WELCH 2.10 WAIKIKI PINEAPPLE COCKTAIL 1.65 IMPORTED FILET OF ANCHOVIES, SLICED TOMATO, OLIVES AND MAUI ONIONS 1.85 IMPORTED PARMA PROSCIUTTO AND PAPAYA 2.25 MARINATED ARTICHOKE HEARTS 1.75 FANTASY OF FRESH FRUIT SUPREME 1.25 ORANGE MINT COCKTAIL 1.25 BULL SHOT Chilled Consomme and Vodka on the Rocks with Fresh Ground Pepper, Lemon Wedge 1.75 SOUPS CALIFORNIA ORANGE JUICE SOUP .85 ALMOND CREAM SOUP .85 COLD: FRUIT BOUILLON .85 SALADS SLICED TOMATO ON ICE .85 HEARTS OF MANOA LETTUCE .85 DRESSINGS: Kon-Tiki - Sour Cream - French - 1000 Islands ENTREES Served with Rice Pilaff or Potato BEEF BEEFSTEAK NEPTUNE 7.50 Comprising the best of land and sea. Our Master Chef butterflies a Filet Mignon, crowns it with Legs o f Crab from Dungeness, and garnishes it with Rice or Potatoes, as you wish. Served with Sauce Bearnaise. TOURNEDOS OF BEEF QUEEN OF SHEBA 7.25 Two Petit Filets sauteed in fresh Creamery Butter, served with Artichoke Bottoms, topped with Foie Gras and Mushrooms, Sauce Bearnaise PRIME MINUTE STEAK PAYARNE 6.75 Prepared by our sorcerer of the flaming arts, this popular cut of Prime Beef is generously sprinkled with freshly cracked Sumatra Pepper Corns, and flamed at your table with V.S.O.P. Cognac NEW YORK CUT PRIME SIRLOIN STEAK 7.50 Corn-fed and aged to perfection, broiled to your particular taste, topped with giant Mushrooms CHOPPED SIRLOIN STEAK KING ARTHUR 4.85 Broiled to your exact specifications and crowned with sauteed Mushrooms, Green Peppers and Maui Onions SKEWER'D FILET OF BEEF 5.75 Tenderly marinated in Burgundy Wine and rare spices and broiled to your command. Presented to you on a bed of Rice and a Master Chef's Sauce VEAL VEAL CUTLET PARMIGIANA 4.85 Choice Escalopes of Veal breaded with fresh bread crumbs and Parmesan Cheese, topped with Mozzarella Cheese, glazed, surrounded by a very special and zesty Italian Sauce LAMB ROAST RACK OF SPRING LAMB CASABLANCA (for two) 6.50 per person Pre-Sale Quality Lamb, seasoned with exotic Herbs, roasted to a pink medium degree and basted with Butter. Rushed to your table at the peak of its goodness, appropriately garnished. FISH & SEAFOOD COQUILLE OF LOBSTER CARDINAL 7.25 A trio of Sea Shells filled with tender morsels of Lobster in a Creamy Sauce accented with just the right amount of White Wine, Au Gratin LOBSTER A LA "DEAN MARTIN" 7.25 Tasty morsels of Fresh Lobster, Button Mushrooms, Chopped Chives, sauteed in Butter, blended with Scotch Whiskey and Sherry Wine in a Cream Sauce. Topped with Sliced Avocado, Tomatoes, and sprinkled with Parmesan Cheese. Au Gratin. MAHI MAHI DIAMOND HEAD 4.85 Our own version, served with chunks of Pineapple, Mandarin Oranges, Soy Sauce, and sliced toasted Almonds FOWL CHICKEN SAUTE, MARENGO 4.65 Said to be a Napoleon's favorite. Sauteed in Olive Oil, slowly simmered in White Wine and Puree of Tomatoes. Small Silver Onions and Petit Carrots comprise the garnish. SPECIALTIES BAKED PINEAPPLE SURPRISE 4.50 Ripe Pineapple filled with Creamed Chicken and Mushrooms in Sherry Wine, topped with Almonds and Grated Coconut. Served with Mango Chutney. DESSERTS SELECTED SOLO PAPAYA .6O GRAND MARNIER FLUFF .75 COUPE WITH BRANDIED CHESTNUTS 1.35 PINEAPPLE TAPIOCA PUDDING .75 PROFITEROLES SUCHARD 1.25 MILE-HIGH BAKED ICE CREAM PIE .75 FRESH PINEAPPLE WITH KIRSCH .85 CHARLOTTE WITH KIRSCH 1.00 COCONUT KONA SUNDAE 1.00 FRESH STRAWBERRY ROMANOFF (in Season) 1.50 SLICED FRESH MANGOES IN CHAMPAGNE (in Season) 1.75 MACADAMIA NUT SUNDAE 1.00 FLAMING KUMQUATS LACED WITH DASH OF PASSION FRUIT LIQUOR 1.50 COCO-PINEAPPLE ICE CREAM IN HALF COCONUT 1.35 HAWAIIAN SNOWBALL 1.00 LICHEE NUTS LACED WITH GRAND MARNIER 1.65 FRUIT LIQUOR 1.50 ICE CREAM, ASSORTED FLAVORS .85 A VARIETY OF SHERBETS .65 ALOHA KON TIKI created and supervised for the Sheraton Waikiki Hotel by STEPHEN ASSOCIATES Beverly Hills, California Other restaurants owned or operated by STEPHEN CRANE ASSOCIATES KON TIKI SHERATON-MT. 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